What makes Batangas beef caldereta different from the usual caldereta? Our version of it does not use tomato sauce. The secret to a super tasty, creamy sauce is the combination of garlic and onion (loads of these two), butter or margarine, liver spread, and cheese! Plus a few chops of siling labuyo if you opt for that kick.

“Sabaw pa lang, ulam na” — this line is true for Batangas beef caldereta. Of course, you have to make the beef as tender as it can get so you can have the best ‘kalderetang bakang Batangas’ experience.

Here’s how to cook Batangas beef calredeta:

1. Marinade the beef in soy sauce and vinegar to make until desired tenderness. Set aside the marinated beef (suggested time to allot is 30 minutes).

2. Saute the generous mounds of garlic and onions in butter or margarine.

3. Add the beef into the sauteed ingredients. Mix to incorporate the garlic and onions to the beef.

4. Add enough amount of water and let it simmer until the beef is really tender.

5. When the sauce has thickened, add liver spread and let it simmer again for a few minutes.

6. Lastly, put in grated cheese (as much as desired), to add extra flavor and to make the sauce creamier.

If you want a spicy beef caldereta, just add some siling labuyo after the grated cheese. Oftentimes, my dad does not add any extender (potatoes, carrots, bell pepper) but a few green olives only. It may seem so simple but its really good as it is!

Oops, I forgot to take a picture of the beef caldereta that we had here in the office last Monday. Inserted photo is from our first Asian Flavours feature.

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We Filipinos won’t let the last day of the year just pass without
celebrating for the New Year coming. There you have the fireworks, loud sounds, foods and many more!

What makes me more excited when a New Year is coming are the foods that will be served on our table. Vast amount of traditional food is prepared for my family and friends. And I end up thinking of those Pinoy foods usually serve for New Year’s Eve.

Here are the Pinoy staples for the Media Noche in the Philippines:

Pasta (Spaghetti, Carbonara, Lasagna, Baked Macaroni)

Soup (macaroni, mushroom, corn)

Fruits (12 or 13 different round fruits)

Salad (buko, fruit, macaroni)

Sticky Rice Cakes (suman, puto, bibingka, tikoy)

Roasted Chicken

Lechon

Ham

Cake

Pancit

Photo Credits:
italian-food-info.com
bakersperfection.biz
panlasangpinoy.com
atasteofmylife.com
ifood.tv
overseaspinoycooking.net
squidoo.com
perdue.com
margauxlicious.blogspot.com
goldilocks.com.ph

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The day also came to be a feast of excellent Pinoy Food.

Philippine cuisine was the highlight of the afternoon as generous servings of Hinornong Isda, Ginataang Manok sa Dilaw, Kalderetang Laguna, Kare Kareng Buntot, Arroz Valenciana, Nilagang Tadyang ng Bakang Batangas and Ensalada were all ours for the munching.

I tried to put all of it on my plate. But the plate was deemed to small and my appetite too big.

When I saw the kare-kare, I almost forgot my name. I’ve been longing for kare-kare for almost two weeks at the least.

I found myself helpless like an impregnated woman who longed for mangga and alamang.

And what a perfect place to find a long-lost joy. I was dearly elated.

Lo and Behold, an alamang was also on site that made the already sumptuous dish an ethereal one.

The samalamig, too, is laudable as it boasted of a taste not so sosyal, not so foreign. Authentic, I must say.

The pang-himagas were turones de lakatan and minatamis na saging sa hielo.

The turones de lakatan, I have to admit, were the best tasting turons to ever land on my tastebuds and trying to elaborate on its flavor would only cause me to froth at the mouth.

The Pinoy ambiance is truly felt as the gathering is replete with a 5 piece rondalla band who serenaded the guests.

More interestingly, the raw ingredients: the greens, the meat and the rekados are bought locally. Even the black, treated palayoks which the chef used for most of the cooking are bought from San Juan, Batangas.

Chef Paul Poblador

“Medyo boring na kasi kapag inuulit-ulit lang kaya medyo nilalagyan natin ng mga olives-olives dyan (among other spices) to give the dish a twist and also a hotely feel,” remarked Chef Paul Poblador in an interview after we filled our tummies.

The chef emphasized that his brand of Pinoy cooking is not a new one. It is rather an “updated” one which delves on twists and innovations with the ingredients but never cancels out the Pinoy taste.

That style made his creations in line with the changing times and the progressing ‘wants’ of the people with their food.

Indeed, Chef Paul’s creations has “innovative” and “classy” spelled all over the Pinoy Buffet he has prepared for guests (bloggers) on that windy afternoon.

“Filipino cuisine is of international standards,” the chef furthered. He also pointed out that the only flaw, if any, of the Pinoy dishes is its lack for the knack of presentation.

True enough, most of the Filipino dishes we know are brown in color making the foreigners generalize that ours is all about the exotic taste. But we all know how far better Filipino dishes are compared to those spicy, uhmmm… exotic food of the Thais and the Indians and the rest of our neighboring countries.

But the dishes he made did not lack a single garnish. My eyes were given a treat seeing those ulams presented the most proper and the most appealing way possible — steaming inside native palayoks.

S.G.B., a salad named after Saturnino G. Belen, Lima Park Hotel Owner

Only Filipinos could perfect Filipino dishes, we were reminded.

“This is not as good as lola’s cooking,” Poblador, who also represented Philippine Cuisine in various international Food Expos, humbly admits.

But after tasting the food, I also conclude that Chef Paul’s cooking would not equate to my Grandma’s recipes.

The humble chef’s creations are almost the same, only better.

*****

Asian Flavours is open to all people who want to experience Asian cuisine at its best. In Asian Flavours, one would not only be provided with scrumptious and delectable food for he is also served with a private and relaxed ambiance which would complete the very essence of fine dining.

And to you out there who is in the hunting for an Octoberfest in Batangas, Lima Park Hotel will have one on October 29, 2011. The event will be graced by all girl rock group General Luna, FHM girls and Cosmo Bachelors.

Tickets cost P500. For reservations, call (043) 881-1555.

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Mas hindi naman ito kumpleto kung walang pang ulam.

Teka, ano nga ba ang madalas mong pang-ulam?

Sa bahay namin, madalas iulam ang adobo, baboy man o manok. Madalas marahil sa madali itong lutuin at hindi ito madaling mapanis.

Ang nanay ko nga, kapag tinatamad siya magluto sa gabi, umaga pa lamang ay magluluto na siya ng adobo at iyon na ang uulamin namin mula umagahan hanggang tanghalian hanggang hapunan. Kapag hindi ka naman naumay eh ewan ko na sa’yo.

Di tulad ng mga kare kare, pinakbet o kung ano pa mang luto na nangangailangan ng madaming sahog at mahabang oras sa pagpeprepara, ang mga ulam na mababanggit ay halos “instant cook” na.

Tipong lalagyan na lamang ng suka at toyo at mga “granules” ay tunay na pwede na agad makain.

Ito pa ang ilan sa mga ulam na madalas natin makita sa ating mga hapag:

Ginisang Kalabasa at Sitaw

Pritong Isda, Manok, Baboy, Preserved Goods Itlog, ATBP

Barbecue

De Lata

Bakit sila ang madalas naming ipang ulam sa bahay?

Dahil sila ay:

1. Madaling lutuin
2. Hindi masyadong magastos
3. Hindi mabilis mapanis
4. Masarap din naman

Pwera na lamang siguro yaong barbecue na napipilitan na lamang kaming bumili sa kanto dulot na rin ng sobrang katamaran sa pagluluto.

Pero, siguro naman ay aayon kayo sa aking kung sasabihin kong mas mahalaga ang mga taong kasalo mo sa hapag kainan, ang kanilang mga tawa at mga istorya kung ikukumpara mo sa mga ulam na luto ng kung sino man.

Na kailanman ay hindi magiging nakakaumay ang pagkain kapag ang iyong kasalo ay ang mga mahal mo sa buhay.

images from:
marketmanila.com
kidpawan.blogspot.com
panlasangpinoy.com

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But for people who anticipate a long day at work or at school, a heavy breakfast is vital to gain energy for the rest of the day. And for so many years now, our palates often crave the union of sinangag (fried rice), meat, and egg — collectively called the “silog” meals.

Which among the silog meals is your favorite?

Tapsilog — tapa + sinangag + itlog

Tocilog — tocino + sinangag + itlog

Longsilog — longganisa + sinangag + itlog

Bangsilog — bangus + sinangag + itlog

Cornsilog — corned beef + sinangag + itlog

Hotsilog — hotdog + sinangag + itlog

Photo Credits:
sourbittersaltysweet.blogspot.com
yelp.com
turoturo.co.nz
tapsilogatbp.tumblr.com
gothalohalo.com
ryanlacanilao.tumblr.com

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Hindi ko mawari kung ano nga baga ang pinagkaiba ng biko sa sinukmani, ng kalamay sa malagkit, ng pichi pichi sa palitaw at sa anu ng ano.

Sa isang bagay lang ako sigurado, at sa tulong na din ni John Lloyd, lahat sila ay malinamnamnamnamnam.

Sa tulong na din ng napakahiwagang internet, napag-alaman ko kahit kaunti ang kanilang mga kakaibang lasa at hitsura.

1. Biko

Ang Biko ay yari sa malagkit na kanin, gata ng niyog, asukal na binubudburan naman ng latik.

Madalas dalhan ng lola ko ang aking lolo ng biko kahit pa ang lolo ko’y humimlay na ng katakot takot.
Bawat piyesta ng mga patay, hindi nawawala ang isang platitong biko sa ibabaw ng nitso ng aking lolo. Patunay lamang na ang sarap ng biko ay magpasawalang hanggan.

2. Cassava Cake

Ang cassava cake ay yari sa kinudkod na cassava. Mas masarap ito pag may keso sa ibabaw.

Joke ukol sa cassava:

San gawa ang cassava? Sa cassava
Saan nakukuha ang cassava? Sa cassava tree
Saan makakita ng puno ng cassava? sa cassava street

Okay, corny.

3.Puto

Ang puto ay madalas makita sa kaliwa ng dinuguan o di kaya’y sa kanan naman ng mainit na tsokolate.

4. Kutsinta

Ang kutsinta ay ang babaeng bersyon ng puto. Mas malasa ang kutsinta kapag may kinudkod na niyog na toppings.

5.Suman

Basta kakanin na nakabalot sa dahon, suman na ang tawag ko doon. Madaming bersyon ang suman, may suman na yari sa cassava, kaning malagkit at kung ano ano pa. Para sa akin, ang pinakamasarap na suman ay yaong kaning malagkit na may tamalis.

Anong sarap baga noon.

Mabibili ang suman nang patingi tingi o di kaya’y pang-family size.

6. Kalamay

Ang kalamay ay ang (kundi isa sa mga) pinakamalagkit na malagkit. Hindi man ito sing kulay ng mga naunang kakanin, hindi naman ito magpapatalo sa sarap ng lasa.

Ang nagpapasarap sa kakaning ito ay ang mga lahok na malagkit na kanin, kinudkod na niyog, asukal napula, margarina, peanut butter at vanilla.

7. Pichi Pichi

Ang pichi pichi ay yari sa niyog at kamoteng kahoy. Maari siyang maihalintulad sa puto dahil sila ay magka-size at magka-appeal.

8.Buchi

Hindi ko type ang sosyal na buchi– yung buchi na makikita sa Chowking. Mas tipo ko yung klase na nabibili sa palengke. Yung kulay orange na mabibili nang tigsasampo o bente pesos.

Samahan pa ng maduming kuko nga aleng maglalako. Mas punk rock.

9. Sapin sapin

Madali lamang tandaan ang sapin sapin base na din lamang sa kulay nito. Karaniwang kulay ng sapin sapin ay puti, dilaw at lila.

Nakakatuwa itong kainin dahil para kang nangangain ng krayola.

Madalas kong unahin ang kulay violet kahit na alam kong magkakasing lasa lang sila.

Palitaw

Ang palitaw ay naging isa na din sa aking paborito.

Kaya tinawag na palitaw ang palitaw dahil siya ay lumlilitaw sa kumukulong tubig kapag luto na. Madalas ko ding maalala ang aking lolo, si Estanislao, kapag kumakain nito.

Estanislao… lulubog, lilitaw.

******
Yaan ang mga pagkaing talaga namang may tatak Pinoy.

Nakakalungkot lang din isipin na nakikita lamang ito ng kabataan sa tuwing ipinagdiriwang ang Buwan ng Wika.

Kaya sa tingin ko’y marapat lamang din na tigil-tigilan na muna natin ang mga burger meal, Hawaiian pizza at lauriat lauriat.

Ipakilala muli natin sa mga nakakabata ang pagkaing pinoy na tunay na malaking parte nang kulturang Pinoy!

images from:
filipinodesserts.net
.phamfatale.com
/forgetfulghee.blogspot.com
/panlasangpinoy.com
/alaehbatanguenaako.blogspot.com
/tapsilogatbp.tumblr.com
opensourcefood.com
project365.net
jpopasia.com
pinoyrecipe.net
shutteredmind.tumblr.com
.filipinofoodstore.com

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Hep hep hep. Bago ka magisip ng kung ano-ano, ang mga maning kasama sa artikulong ito ay yung nabibili sa tindahan.

Walang maning buhay. Walang Malisya.

Okay.

Tulad ng ginawa nating pagkukumpara sa mga uri ng pansit, nais ko ding isa-isahin ang mga mani na sa sobrang pangkaraniwan ay halos maging parte na ng ating pamumuhay:

Let the peanuts roll:

Ang Maning Hubad

Ang maning ito ay madalas mabibili sa mga manong na naka tambay sa mga kanto-kanto. Ang presyo ay madalas lima o sampong piso.

Mayroon ding bersyon nito na maanghang na madalas ko namang binibili kapag ako’y nauumay.

Ang Maning May Balat

Ang ganitong bersyon ng mani ay madalas din ipinagbebenta sa kalye. Malimit din itong inilalako sa mga bus–”libre tikim” pero kailangan mo ding bumili pagkatapos dahil bubulabugin ka naman iyong konsensiya sa karahilanang hindi mo din maintindihan.

Mas masarap ang maning may balat kapag tinaktakan ng madami-daming asin at pinatakan ng mangilan-ngilang na bawang.

Nabibili rin sila ng patakal-takal. Naranasan ko dating bumili ng tig- dalawang piso na mas madami pa yata ang bawang kesa mani.

Ang Matamis na Mani

Ang ganitong klaseng mani ay piniprito na may kasamang arnibal. Halos kalasa na din siya ng isa ko pang paboritong meryenda- ang panotcha.

Ang Kasoy

Ang kasoy ay di hamak na mas mahal sa mga naunang mani. Marahil ay inaangkat pa ito mula sa ibang panig ng Pilipinas o sa kung ano pa mang cheverloo.

Pero tunay din naman na mas masarap at mas malasa ang kasoy– ni hindi na nito kinailangan ng asin at bawang.

Ang Pistachio

Ito ay isa sa mga shala na mani dito sa atin. Pangalan pa lang, sosyal na– pistashow.

Sa tunay ay hindi pako nakakatikim nito dahil hindi naman ito nilalako sa mga kalye kung saan madalas ako mamalagi.

Ang Maning piso piso

Sunshine, Expo, Sugo, Growers, Nagaraya… marami pang mga pinagbebentang mani na ginamit kong panupla/pamato sa aking mga kaklase noong ako’y bata bata pa.

Pili nuts

Ang maning ito, para sa akin ay ang may pinaka kaibang lasa at may pinakakakaibang amoy. Siguro dahil nakakatikim lang ako nito kapag may dalang pasalubong ang kapitbahay naming taga-Bicol.

Ang nilagang mani

Ang maning ito ay mas may thrill kainin. Di tulad ng mani na basta na lamang isinusubo, ang maning ito ay tinatalop muna ang balat dahil kung kinain mo ito na kasama ang balat ay tunay ka namang karimarimarim.

******
Para sa akin, ang pinakamasarap na mani ay ang kasoy. Walang palya akong nabili nito sa pagkatapos naming mag novena sa Redemptorist.

Hindi siya gaanong matamis, hindi masyadong maalat, hindi masyadong maanghang at hindi din masyadong mahal. Tamang pang- nguya lang.

Ikaw, anong mani ang pinakapaborito mo?

images from:
webanswers.com
marketmanila.com
wishipines.com
facebook.com
tableforthreeplease.com
ifood.tv
freschfoods.com

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There you have the buko salad, fruit salad, leche flan, gelatin, cake, anu pa?

Batangueños usually have these desserts when celebrating any occasion especially during fiesta.

But what if there’s no important occasion?

What’s your instant dessert after every meal?

It’s my habit to buy anything that’s sweet after every meal, and my favorite, “yema”. Kahit saan dito sa Batangas meron nyan.

It is a custard candy made from egg yolk and milk.

Instant dessert, I don’t have to look for that sweet food that will take time to cook. You can easily buy it in your favorite sari-sari store.

But if you want to cook your own version of “yema” , here’s how:

Yema Recipe

Ingredients:
2 cans of condensed milk
3 egg yolks
1 tablespoon of melted butter
3 tablespoons of chopped langka (jack fruit)
3 tablespoons of chopped nuts
2 cans of condensed milk
plastic cellophane for wrapping

Procedure:
In a bowl cream the egg yolk and condensed milk. Then pour in a casserole and cook slowly over medium fire. You should continue mixing it to avoid sticking. Cook it until it thickens. Add your chopped nuts and jackfruit. Let it cool and form the shape you want.

Directions:

•You will have to use a regular frying pan to get the best result, not the non-stick one.

•Pour the condensed milk in pan and put on medium heat.

•Using a metal spatula, stir the milk as if you are scraping the bottom of the pan.

•This must be done continuously to avoid burning the milk and to prevent it from sticking at the bottom of the pan. This will also ensure that it is cooked evenly.

•You can tell that the yema is done if your condensed milk sticky.

•Let it cool and wrap in cellophane cut outs for easy serving.

Recipe from: www.filipinofoodstore.com

Ikaw, anong instant panghimagas mo?

Image from: transporters.ph

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Lalo na kung ang tinutukoy ay ang mga pagkain na nanlilimahid sa uric acid, kolesterol at kung ano- ano pang mga masama sa katawan.

Marami- rami na din ang mga napagbabawalan ng pagkain sa mga nasabing mga chibog. Pero malamang din ay madalas silang sumuway.

Katulad na lamang ng aking ina na halos magtatlong-isip sa bawat daan ng magbabalot.

“Mame gusto mong balot?”

“Si si si……sige na nga. Minsan lang naman. Iinom na lamang ako ng gamot”. Kaniyang ika ng walang palya.

Punta naman tayo sa usaping pagpapayat.

Sa ngayon ay wala akong masyadong alam sa usapang are. Nadidinig ko lang sa mga kabarkada kong nag gygym yaong mga pagkain na may Low calorie count— mga pagkain na *dapat* nilang nilalafang.

Pero, katulad ng aking ina, sila’y mga tao din lamang na paminsa minsa’y nagpapadala din sa tukso ng extra rice.

Heto pa ang ilang mga pagkain na alam nating hindi masyadong kagandahan ang idinudulot sa ating katawan pero sa bawat alok sa atin ay hindi naman tayo makatanggi. Sila ang ating mga guilty pleasures, ika nga:

Sisig
Mas lalong masama pag- ipinares sa beer. Mapakaraming beer.

Chichiria

Hindi sila tatawaging junk food para sa katuwaan lamang.

Samahan mo pa ng softdrinks para mas bargas.

Chicharon
Angioplasty, try mo.

Balut

Hindi ka Pilipino kung hindi ka pa nakakain ng balut, ika nga.

Hindi din dapat mataas ang presyon kapag kumakain ‘nare.

Crispy pata

Crispy outside (balat), jiggly inside (taba).

Mas ayos ito kapag ipinartner sa masarap na timpla ng toyo, kalamansi at sili at kaunting gamot para sa atay.

Ice cream
Dirty Ice Cream para mas maging eksakto.

Naalala ko dati ang pagbili ko ng ice cream sa bawat pagdaan ng Mamang sorbetero. At sa pagbili muli sa bawat ikot niya sa aming kanto.

Naaalala ko din ang aking ina na nahihiwagaan sa misteryosong pagkawala ng kaniyang mga limang piso.

Alimango and co.

Masarap ang alimango sa kahit anong luto. Mabanggit pa lamang ang salitang “aligi’ ay talaga namang maglalaway na ‘ko sa pananabik.

Balatong

Heto ang salarin sa pananakit ng aking mga tuhod. Halos makailang bulos ako ng kanin kapag ito ang ulam. Lalo na kung bahaw ang kanin at ubod ng init ang ulam.

Tunay ka namang napakasarap! Huwag lamang rarayumahin.

****
Hindi ko alam kung anong elemento ng mga naipakitang pagkain ang nakakasama sa ating kalusugan. Basta sinasabi na lamang ng mga magulang ko na “hinay hinay ka diyan at baka sam- an ka ng lasa”.

Ako naman, tamang keber lang. Akala ko’y ayaw lang nilang maubusan ng ulam.

Hayun, pagkatapos ko mamapak ng sangkatutak na balatong ay halos hindi ko na maramdaman ang aking tuhod at siko.

At hayun na din ang payo ko, kung wala kang pakialam sa pagkakaroon coca cola figure eh at least dapat ay concerned ka naman sa iyong kalusugan.

Pero sa sarap ng mga pagkaing ito, madami ka din na maiimbentong palusot at rason tulad ng aking ina.

images from:
anton.blogs.com
philippinesnacks.wordpress.com
dishes.philipinoy.com
traveljournals.net
.missing-my-philippines.com
coffeemakesmeweak.wordpress.com
luxuryrecipes.blogspot.com
tigabaluarte.blogspot.com
recipe.foohta.com

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Mr. Jose Aristeo Luancing, owner of Aristeo’s Resto Bar, thought of one good (if not the best) way to stand out.

And that is to drop the prices as if they were your regular turo- turo joint.

Don’t get me wrong though. This place is one haven of a place for party goers, casual drinkers, and good food enthusiasts alike.

Aristeo’s is indeed the place to hold a barrel of good times.

Why? Here’s why:

The Resto

Mr. Aristeo’s wife, Gina P. Luancing, first came up with a food catering business, Reg’z and Fat’z, which started way back 2001.

Reg’z and Fat’z Food Place and Catering Services is located at #1284 Brgy, San Isidro, Makati City and you may contact them at (02) 884-8953; 994-3484; 889-3886; (telefax) (02) 757-2046.

To serve Batanguenos, a Batangas branch stands tall at #84 Villa Monica Subdivision, Lodlod,Lipa City with contact numbers (043) 881-1085; (043) 312-1931; (telefax) (043) 7570640.

Their love for food, I believe, still continues up to date since Aristeo’s also does catering services for celebrations and conferences.

The place, too, could accommodate people for they have VIP, conference rooms, function hall and open areas to fit various sizes of gatherings.

The place also serves lunch, dinner, coffees, and other drinks which are good for groups of all ages and sizes.

The crazy low prices

The prices are crazy low. Their servings of the silogs, pansits (among other quick orders) would start around 30 pesos.

No, they do not serve these dishes like they’re from Greece or something. The prices, our team suppose, are more than reasonable.

Aristeo’s Holding Capacity

The place could hold up to 500 people and would not appear that it’s a crowded lot.

There are VIP and conference rooms, spaces for dining and, well yes, drinking. And of course, a dance floor that would suit any head thumping, body grooving beats.

Aristeo’s Events

They also have acoustic session nights which are held from Wednesdays to Saturdays.

Moreover, and more interestingly (especially for the blooddrunk) the place offers “a drink all you can night” for a surreal amount of P150 from 8pm-1am. The drink all you can night out is not on a regular basis. But here’s a hint though: September 3.

The aforementioned night features a Manila-based DJ to lead the party. Tickets may be bought ahead of time or on a walk-in basis at the restaurant.

Owner’s Passion

Sir Aris is a true blue party person (or at least in his younger days). “Nung bata naman kasi di ba yun lang ang hilig — kumain, mag-inom at mag-sounds,” said the owner as he points out that this business of his bloomed out because of his interest for such merriment.

True enough, he transformed his passion into something uhmm.. good and passed it on to this generation of ours who also happens to love “kumain, mag inom, mag sounds” and, this time, “na hindi gumagastos ng sangkatutak”.

Now, I think only Aristeo’s Resto Bar could easily spell good time, good food, good beverages, and would not necessarily drain one’s purse at the same time.

Aristeo’s Resto Bar is, indeed, a barrel of good times.

How to go to Aristeo’s Resto Bar

Aristeo’s is located along the main road of Antipolo del Norte, Lipa City, Batangas (it’s on the right side of the road, past Carmel Church and Batelec II if you are coming from Lipa City town proper).

Take the Rosario/Padre Garcia/San Juan/Tiaong bound jeepney (whichever jeep you’ll see first) which are lined up along P. Torres St., Lipa City and tell Manong driver “Aristeo’s po”. Jeepney fare would cost P8.00. You can also get there through a tricycle ride but fare would cost P40.00 or as we experienced, kung magkano daw ang ibinabayad nyo which then translated to P50.00 from McDo uptown.

See, Aristeo’s has quite a big facade and it would be not too hard for one to notice it.

For reservations, you can contact Aristeo’s Resto Bar at 043-757-5298.

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